East Indian Vegetable Casserole Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Butter or margarine,
1 cup: Rice, long-grain,uncooked
3/4 cup: Celery, diagonally sliced
3/4 cup: Raisins, dark,plumped
1/4 tsp: Nutmeg, ground
2: Bouillon cubes, beef
1/2 cup: Nuts, chopped dry-roasted
3/4 cup: Onion, chopped
1 cup: Green pepper, coarse chopped
3/4 cup: Carrot, sliced
1/4 tsp: Cardamom, ground
1/4 tsp: Tabasco sauce,
2 cup: Water, boiling
1 package: Mozzarella cheese,slice, 8oz
Directions:
1. Melt butter in a large saucepan; sauce onion until transparent.
2. Add rice; mix well.
3. Stir in green pepper, celery, carrot, raisins, cardamom, nutmeg and
Tabasco sauce.
4. Dissolve bouillon cubes in boiling water; add to rice mixture.
5. Spoon mixture into a 2-quart casserole; cover tightly.
6. Bake in preheated 350F. oven 30 minutes, or until all liquid is
absorbed and vegetables are tender.
7. Remove from oven; sprinkle with nuts and arrange cheese slices over
top.
8. Place under broiler 3 minutes, or until cheese melts.
NOTE: To plump raisins, drop into boiling water; let stand 5 minutes,
then drain.
Source from luhu.jp
2. Add rice; mix well.
3. Stir in green pepper, celery, carrot, raisins, cardamom, nutmeg and
Tabasco sauce.
4. Dissolve bouillon cubes in boiling water; add to rice mixture.
5. Spoon mixture into a 2-quart casserole; cover tightly.
6. Bake in preheated 350F. oven 30 minutes, or until all liquid is
absorbed and vegetables are tender.
7. Remove from oven; sprinkle with nuts and arrange cheese slices over
top.
8. Place under broiler 3 minutes, or until cheese melts.
NOTE: To plump raisins, drop into boiling water; let stand 5 minutes,
then drain.
Source from luhu.jp